Iced Mocha Latte

Chocolatey, creamy, and satisfying, this Iced Mocha Latte comes together quickly for an easy at-home coffee treat! Made with bold espresso, creamy oat milk, and homemade chocolate syrup, it’s perfect served iced for a sweet afternoon pick-me-up.

5 from 3 votes

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Prep Time: 5

Total Time: 5

Servings:

Author: Liv King

Ingredients

Chocolate Syrup

¼ cup Cocoa Powder sifted
½ cup Organic Cane Sugar
⅓ cup Plant-Based Milk
Pinch of Kosher Salt

Mocha Latte

1 tablespoon Chocolate Syrup more or less to preference
Ice Cubes
½ cup Oat Milk unsweetened
Double Shot of Espresso

Instructions

Add the sifted cocoa powder, organic cane sugar, milk, and a pinch of salt to a pan over medium heat.
Whisk continuously for about 3-4 minutes or until the sugar is melted. This syrup will continue to thicken as it cools. If you want a thinner consistency, add 1-2 more tablespoons of milk or water.
Add 1-2 tablespoons of chocolate syrup to the bottom of a tall glass.
Fill with ice and pour in the oat milk.
Brew a double shot of espresso and pour over the oat milk. Stir and taste to adjust chocolate flavor and sweetness.
If making a hot mocha latte, froth and steam the milk and omit the ice.

Notes

Avoid bringing it to a rolling boil or simmering for too long, as it could result in a burnt, bitter taste. You only want to heat it over medium until the sugar has melted. No more than 3-4 minutes.

Store in an airtight jar or container for up to 2 weeks.